Kumquat Cello Recipes

KUMQUAT LIMONCELLO

Kumquat Limoncello image

For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.

Provided by Food Network

Categories beverage

Time P14DT30m

Yield Four 18-ounce jars

Number Of Ingredients 3

Ingredients

2 pints kumquats
3 cups sugar
1 liter grain alcohol, such as Everclear

Steps:

Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife.
In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes.
Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)

MAGGIE'S LETHAL KUMQUAT LIQUEUR

Maggie's Lethal Kumquat Liqueur image

This easy-to-make and delicious recipe is from my friend Maggie Smith-the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.

Provided by Leggy Peggy

Categories Beverages

Time 10m

Yield 24 serving(s)

Number Of Ingredients 4

Ingredients

15 -30 kumquats, pricked
2 1/4 cups sugar (scant measure)
700 ml brandy
100 -200 g dark chocolate, melted

Steps:

Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

Nutrition Facts : Calories 394.4, Fat 2.3, SaturatedFat 1.4, Sodium 3.4, Carbohydrate 21.9, Fiber 1.5, Sugar 19.9, Protein 0.8

KUMQUATS

Kumquats image

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

Provided by Patty Hern

Categories Desserts

Time 35m

Yield 16

Number Of Ingredients 3

Ingredients

1 pound ripe kumquats
2 cups white sugar
¼ teaspoon ground cinnamon

Steps:

Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g

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